Introducing a super quick, mostly hands-off dinner that’s sure to become a fave: sheet pan shrimp fajitas!
The shrimp get tossed in a simple homemade fajita seasoning, then baked on a sheet pan alongside fajita veggies. It’s a delicious and flavorful meal that comes together in a flash!
This meal is easily customizable, too. Just swap out whatever veggies you have, and sprinkle on your favorite taco/fajita toppings.
Avocado lime crema, cojita cheese, sliced jalapeño, tomatillo salsa… they’d all taste amazing here!
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Easy Shrimp Fajitas in the Oven
Fajitas are a fun family dinner, but cooking them can seem a little daunting. But with shrimp, it’s so quick and easy, you can make them anytime!
Plus, with everything cooking on a sheet pan, you have a lot less dishes and a much easier cleanup.
Just assemble a “taco bar” with your favorite fajita toppings, and enjoy!
Recipe Ingredients
Here’s what you’ll need to make these easy shrimp fajitas:
- shrimp (You can use fresh or frozen – see further down in the post for how to safely thaw frozen shrimp. Buy pre-shelled shrimp if you want to save time, or just remove the shells after cooking. The size matters, too – if you’re buying jumbo shrimp, for example, you’ll need to cook them longer than the recipe says.)
- bell peppers (I recommend red or orange, as they’re sweeter.)
- yellow onion
- zucchini (If you’re not a fan of zucchini, you can easily use another vegetable like small cauliflower florets or sliced portobello mushrooms instead – or leave this out.)
- tortillas (Be sure to use corn tortillas or gluten-free certified tortillas if you’re gluten free.)
- homemade fajita seasoning (chili powder, smoked paprika, and cumin)
- garlic
- olive oil
See further down in this post for tasty topping ideas!
Have extra shrimp? Try this Peanut Sauce Stir Fry with Shrimp or Chimichurri Grilled Shrimp!
How to Make Sheet Pan Shrimp Fajitas
Start by mixing together the homemade fajita seasoning.
Toss shrimp and vegetables in the seasoning along with garlic and a drizzle of olive oil, then spread on a sheet pan lined with parchment paper or foil (for easier cleanup).
Bake at 375 degrees Fahrenheit for 10 minutes. (Meanwhile, prep up your “fajita bar” toppings as desired.)
Remove from oven, then remove shells from shrimp if necessary.
Stuff into tortillas, then serve!
Can I use frozen shrimp?
Yes, you can use frozen shrimp – you just need to thaw them first!
The safest way to thaw frozen shrimp is just to transfer them from the freezer into the refrigerator at least 12 hours before you’re ready to cook them (or up to 2 days ahead).
If you’re short on time, you can also use the cold water method.
Place frozen shrimp into a zippable bag, then submerge them in a large bowl of cold water for 10-20 minutes, until thawed. Use a plate or similar object to push the bag down, making sure it’s fully submerged.
Do not use warm or hot water, as it can change the shrimp’s texture and can encourage bacteria growth.
Fajita Topping Ideas
There are lots of tasty ways to dress up your fajitas with toppings! Here are some ideas:
- sweet corn
- salsa
- diced avocado or avocado crema
- fresh cilantro
- sliced jalapeño
- black olives
- a squeeze of lime juice
- plain Greek yogurt or sour cream
- cheese (queso fresco, cojita, cheddar jack, etc.)
I love how quickly this recipe gets dinner on the table – not to mention how nutritious and flavorful it is!
It’s an easy one to fit into the meal rotation (especially if you keep frozen shrimp on hand). Enjoy!
You might also enjoy this shrimp salad with cilantro chimichurri sauce or this Caribbean shrimp quinoa salad!
Looking for more sheet pan recipes? Check these out:
- Mediterranean Chicken Thighs with Veggies
- Garlic Sheet Pan Chicken and Veggies
- Lemon Dijon Sheet Pan Salmon Dinner
- Maple Glazed Salmon
20-Minute Sheet Pan Shrimp Fajitas with Zucchini & Peppers
Sheet pan shrimp fajitas are a super quick, mostly hands-off dinner! Featuring a homemade fajita seasoning and customizable fajita veggies.
Ingredients:
- 1 lb raw shrimp (fresh or frozen*)
- 1 large yellow onion (cut into strips)
- 1 bell pepper (cut into strips)
- 1 cup zucchini (sliced into half-moons)
- 2 tsp chili powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 cloves garlic (minced)
- 1 Tbsp olive oil
- salt & pepper to taste
- 8-12 tortillas (depending on size)
Instructions:
- In a small bowl, mix together homemade fajita seasoning (chili powder, paprika, and cumin). Stir in olive oil, garlic, and salt & pepper to taste.
- Toss shrimp and vegetables in the seasoning. Spread on a sheet pan lined with parchment paper or foil.
- Bake at 375 degrees Fahrenheit for 10 minutes.
- Remove from oven and de-shell shrimp if necessary.
- Stuff into tortillas, then serve with desired toppings.
Notes:
How to Thaw Frozen Shrimp Safely: The easiest way is to transfer the frozen shrimp from the freezer into the refrigerator at least 12 hours before you're ready to cook them (or up to 2 days ahead).
Or, to thaw quickly: use the cold water method. Place frozen shrimp into a zippable bag, then submerge them in a large bowl of cold water for 10-20 minutes, until thawed. Use a plate or similar object to push the bag down, making sure it's fully submerged. (Do not use warm or hot water, as it can change the shrimp's texture and can encourage bacteria growth).
